2014 Quartz Reef "Bendigo Single Vineyard" Pinot Noir Central Otago (Biodynamic) (Elsewhere $45)
Quite a soft, approachable Pinot Noir with typical 2014 vintage charm. Ripe plum, prune, dark cherry, spice, anise and nutty oak flavours. Fine tannins with relatively soft acidity help promote drinkability.
Allen Meadows - Burghound
(Central Otago, from Demeter NZ certified, biodynamic fruit that is hand harvested, 14%). A relatively deeply pitched nose offers up notes of plum liqueur, dark cherry, plum and an appealing hint of spice. There is very good mid-palate concentration to the delicious and suave yet quite serious medium-bodied flavors that coat the palate with dry extract while delivering very fine depth and persistence on the reasonably well-balanced finale. This mildly warm effort should be more than capable of rewarding moderately extended cellaring.
Bright, dark red. Crushed dark berries, pungent spices, minerals and licorice on the brooding nose. Penetrating, intense and sweet, with distinctly dark flavors of berries and minerals conveying an impression of inner-mouth energy. Displays lovely lingering perfume but needs time to expand. With its pliant but ultimately firm tannic spine, this very youthful dark-berry Central Otago Pinot has the structure to age. (90+)
Wine & Spirits
Rudi Bauer grows this pinot noir at his 38-acre Bendigo Estate, a Demeter-certified biodynamic vineyard planted on clay, gravel and quartz. He cools the must to soak it for close to a week before the native yeasts begin fermentation, and he leaves it to macerate once they’ve finished for up to 12 days, creating a powerful red, what Miles Hunter of NYC’s Public described as an “alpha wine.” The bold extract holds clean forest-berry flavor within tannins that compress it—the wine may feel reduced, but the reduction seems to lift it. For the cellar.
Established 1996. Demeter-certified biodynamic vineyards. Owner and winemaker Austrian Rudi Bauer, who says that his Pinot is getting more structure as the vines age. Mid to deep cherry red. Sweet cherries and a touch of vanilla on the nose. No obvious sign of whole-bunch fermentation here and Bauer says the most he ever uses is about 5%. Dense and, at this stage, almost chewy on the palate. Much deeper texture than most in this tasting. Avoids any unnecessary sweetness on the palate. Rounded but compact. (JH)